Eye of Round Roast with Jus

In the world of beef roasts, eye of round is often overshadowed by supremely marbled prime rib and melt-in-your-mouth tenderloin. But what it lacks in richness and delicacy it makes up for in affordability and superior beefy flavor. Treat it lovingly with an overnight dry brine to season it throughout, then cook it patiently and gently and you’ll be rewarded with a meaty centerpiece that feels company-worthy without breaking the bank. However, if rare to medium-rare meat isn’t your bag, this probably isn’t the recipe for you. Eye of round doesn't have a lot of intramuscular fat to keep the whole thing moist, so it really needs to be rosy throughout in order to be its most succulent self. If you’ve got a leave-in probe thermometer, this is the time to use it. The less times you have to open the oven to check the internal temperature, the better.

The accompanying jus takes a bit of effort as well as another pound of meat, but it adds tons of rich beef flavor and comes together while the roast cooks. Bonus: After you’ve strained the jus, you’ll be left with nuggets of fork-tender chuck ready to be turned into a quick hash, soup, or fried rice later in the week. But if it all still feels like too much, a simple horseradish-sour cream sauce or Dijon mustard mixed with mayo would also make a delicious accompaniment for the meat—no harm, no foul. —Amiel Stanek